When baking the most delectable dessert or savory treat, having a great base is vital. This often comes in the form of a flaky, buttery crust. From pies to pastries, the dough that is used for ...

Roll out the puff pastry on a lightly floured work surface to fit the size of a medium pie dish. Spoon the filling into the pie dish. Top with the puff pastry pressing and sealing down the edges ...

Puff pastry is essential. Even though the blood pudding pie at My Loup in Philadelphia ... “It’s made with a short crust,” he says. “Pithivier is an aesthetic,” adds Ron McKinlay.

A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus. Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes ...

1. In a bowl, whisk together the spelt and teff flours, sugar, five-spice powder, and salt. 2. Add the butter slices and toss lightly to coat them with the dry ingredients. 3. T urn out the ...

Puff pastry is a reliable party staple. Just defrost, fill with a cheesy green curry blend, roll up, and bake off into savory palmiers. With a generous layer of caramelized onions and plenty of ...